Sour Cream Pumpkin Spiced Doughnut Holes

While fall hasn’t officially arrived, that doesn’t stop me from diving into the delicious apple and pumpkin treats that are typically associated with it.   I can’t wait to make  Crockpot Apple Crisp, Country Apple Caramel Sauce, and Homemade Pumpkin Spice Cake.

But it wouldn’t be right to make all those scrumptious desserts without making these small, but mighty, Sour Cream Pumpkin Spiced Doughnut Holes first. 

I am a big fan of baked doughnut holes.  And as I may have mentioned a time or two before, I always use my babycakes maker when I’m making doughnut holes – less fat involved. 

Now, this isn’t the first time I’ve made Pumpkins Spice Doughnut Holes.  But this recipe is slightly different from the first recipe I shared here.  These doughnut holes are made with sour cream, less oil, and less flour.  I also kicked up the vanilla and pumpkin pie spice a wee bit too.  I honestly have to say that I like both versions of the recipe and I don’t think one is better than the other either.  I think the pumpkin flavor is the star of the show and if you pair them with a cold glass of apple cider or a fresh cup of coffee there is no going wrong.

Sour Cream Pumpkin Spiced Doughnut Holes

1 egg, room temperature

2 tbsp. vegetable oil

1/2 c. brown sugar

1/2 c. granulated sugar

3/4 c. canned pumpkin

1/4 c. sour cream

1/2 tsp. salt

2 tsp. baking powder

2 tsp. pumpkin pie spice

2 tsp. vanilla extract

1 c. all-purpose flour

Cinnamon & sugar mixture

In a large bowl, add egg, oil, sugars, sour cream, and pumpkin; mix thoroughly.  Mix in pumpkin salt, baking powder, pumpkin pie spice, and vanilla.  Add flour; mix until all ingredients are completely blended.

Bake according to babycakes maker.  Cool slightly before coating with cinnamon & sugar mixture.  * I put the mixture in a plastic bag, drop a few doughnut holes in at a time, and shake until the holes are completely coated.

Store in a paper bag.

So, have you had or made a fall treat yet?  If so, what was it? 

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Baked Pumpkin Spice Doughnut Holes

Every time that I looked in my cupboard this week I’d see a can of pumpkin staring me down.  I’d set it aside, and somehow it would make it’s way front and center again. 

I took this as a sign.  It wasn’t that I didn’t want to use the pumpkin.  I just couldn’t decide what to make with it.  Pumpkin bars, cake, cookies, cheesecake, pie; they all seemed like good choices to me. 

And then it hit me.  Doughnut holes – baked, not fried!  I  found a great recipe at two peas & their pod.  And best of all, their pictures convinced me that these were the doughnut holes I’ve been waiting for all my life.  Ah… Inspiration!

Have you ever had a treat that was just to tempting to keep sitting around?  Well, I’ve lost count on how many of these I’ve eaten since I made them, and they definitely  fall into that “just too tempting” category.  I think once you try these you will agree that there  isn’t any reason to ever fry a doughnut again.  

I tweaked two peas recipe just a little and here is my adapted version.

Baked Pumpkin Spice Doughnut Holes

1 large egg

1/3 c. olive oil

1/2 c. light brown sugar

1/2 c. granulated sugar

3/4 c. canned pumpkin

1 1/2 tsp. pumpkin pie spice

1/2 tsp. salt

2 tsp. baking powder

1 tsp. vanilla extract

1/2 c. milk

1 1/2 c. all-purpose flour

Cinnamon & sugar mixture

In large bowl, add egg, oil, sugars, and pumpkin; mix thoroughly.  Mix in pumpkin pie spice, salt, baking powder, and vanilla.  Add flour and milk; mix until all ingredients are completely blended.

I used my babycakes maker to make my doughnuts.  If you don’t have a babycakes maker then check out two peas and their pod for an alternate way of baking them.

When the doughnut holes are still hot, roll them in the prepared cinnamon & sugar mixture and let them cool before devouring…

These might be best stored in a brown paper bag so the cinnamon and sugar-coating doesn’t disappear.  I put mine in an airtight container overnight which made them super moist, but they had to be re-coated in the morning.

I’m so glad it’s pumpkin season!  How about you?

What is your favorite doughnut hole flavor?  Looking for another great baked doughnut hole recipe?  Click here!